Produkt



Produkt [pro-doo-ckt] combine pop-up dining with food anthropology. We put roots in 2011 as Russian Revels. Having worked with the likes of the Royal Academy of Arts and the V&A, we are now zooming in on *an* ingredient as a powerful way to taste and ponder. Not always earnestly.

We invite via email or call, avoiding social media. London is kaleidoscope of inspiring people and food spaces. But immersed within the overwhelming city, we sometimes lose track of who we are and what matters.

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In a Nutshell

Produkt [pro-doo-ckt] combine pop-up dining with food anthropology. We put roots in 2011 as Russian Revels. Having worked with the likes of the Royal Academy of Arts and the V&A, we are now zooming in on *an* ingredient as a powerful way to taste and ponder. Not always earnestly.

We invite via email or call, avoiding social media. London is kaleidoscope of inspiring people and food spaces. But immersed within the overwhelming city, we sometimes lose track of who we are and what matters.

The Whole Hog

A journey of an ingredient from raw to product. The low-down: For each dinner we create a meal with that ingredient as its soul and invite those who's devoted their lives to making or writing about that food to give short talks.

We bring together food professionals, well known food figures and all of us with passion for food at a venue known for the brilliance of that ingredient.

We all have something to say about *that* honey, walnut, pot of ugly grey salt our grandfather, babushka, crazy aunty used to make. We create a meal with that ingredient as its soul and ask people who's devoted their lives to making or writing about that food to give short talks.

To taste, ponder and play.

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